Roasted Delicata Squash Salad
Chef David Hawksworth's tops roasted squash with crumbled feta for creaminess, toasted almonds for crunch and pomegranate seeds for acidic pop.
Whole Roasted Cauliflower With Garlic Yogurt Sauce
This vegetarian main is a lot of things: Middle Eastern-ish, easy to make and pretty darn gorgeous.
Braised Winter Squash Wedges
A keeper recipe from Smitten Kitchen highlights the seasonal squash of your choice.
Spicy Vegetarian Miso Ramen
The silky smooth broth in Bri Beaudoin's miso soup recipe gets its salty and spicy flavours from white miso and sambal oelek
Rainbow Carrot Mini Pizzas With Vegan Lentil Crust
Red lentils form the innovative vegan crust of this light and flavourful pizza.
Curly Corn Ribs With Fresh Zhoug and Shishito Peppers
Deirdre Buryk shares her delicious new take on classic corn ribs in her cookbook Peak Season.
Rosewood Winery’s Beet Tartare
A mix of grated roasted beets, Dijon mustard, capers and lemon zest is topped with radishes and chèvre for an elegant meat-free
Rainbow Ratatouille
Hannah Sunderani's beautiful take on the French summer classic involves fresh veggies, a cast-iron pan and a very sharp knife.
Feta Parcels with Grilled Zucchini and Peaches
Don't be afraid to experiment on the grill with ingredients like in-season zucchini and peaches.
Lemony Broccoli and Cauliflower Tabbouleh
Colourful and packed with nutrients, this fresh and easy Broccoli and Cauliflower Tabbouleh with Fava Beans recipe is sure to put a
